Multilayer noodles and method for producing multilayer noodles

Abstract

To provide high-quality noodles using glutinous wheat flour.SOLUTION: Multi-layered noodles include an outer layer using glutinous wheat flour and an inner layer using durum wheat flour and are formed by having a multi-layer structure with the outer layer and the inner layer so that the outer layer forms a surface layer part of the noodles and the inner layer forms a core part of the noodles. A production method of multi-layered noodles comprises: an outer layer noodle belt forming step of preparing outer layer dough containing the glutinous wheat flour and rolling the dough to form an outer layer noodle belt; an inner layer noodle belt forming step of preparing inner layer dough containing the durum wheat flour and rolling the dough to form an inner layer noodle belt; a composite noodle belt forming step of disposing the outer layer noodle belt on both sides of the inner layer noodle belt in a thickness direction to be stacked and rolling the noodle belts to form a composite noodle belt; and a noodle line forming step of cutting out the composite noodle belt to form noodle lines.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to multi-layer noodles that are applicable to noodles such as Chinese noodles, udon, and soba, and a method for producing the multi-layer noodles. [Background technology]

[0002] Noodles such as Chinese noodles, udon, and soba are extremely popular foods characterized by their smooth surface texture, chewiness and crispness when chewed, and flavor that comes from the wheat flour used as the raw material.

[0003] With regard to technology for providing high-quality noodles, for example, Patent Document 1 (JP 2013-226079 A) discloses multi-layer noodles having a multi-layer structure consisting of Layer A and Layer B containing cereal flour, and when the multi-layer structure consists of three or more layers, Layer A constitutes the outer layer of the multi-layer structure, and characterized in that the average particle size of the cereal flour contained in Layer A is different from that of the cereal flour contained in Layer B. The multi-layer structure is said to be effective in improving the texture of the noodles and the ability to hold sauces (paragraph 0007 of Patent Document 1).

[0004] Furthermore, Patent Document 2 (JP 2016-2044 A) discloses noodles containing glutinous rice flour. Compared to conventional noodles that use only non-glutinous rice flour as the raw material, the noodles made with glutinous rice flour have a superior flavor and texture immediately after boiling, and the deterioration of flavor and texture is suppressed when the noodles are stored frozen (paragraph 0008 of Patent Document 2).

[0005] Furthermore, Patent Document 3 (JP 2021-29128 A) discloses multi-layer noodles with a three or more layer structure, in which wheat flour with an average particle size of 30 to 95 μm is used for the outer layer and wheat flour containing durum wheat flour with an average particle size of 180 to 410 μm is used for the inner layer. By using such a multi-layer structure, it is possible to reduce problems with multi-layer noodles such as pasta, such as stickiness and peeling during noodle production, and to obtain noodles with an excellent texture that change little over time after cooking (paragraph 0010 of Patent Document 3).

[0006] Recently, glutinous wheat varieties have been attracting attention. These varieties have extremely low amylose content due to mutations or deletions of amylose synthesis genes (e.g., Wx-A1, Wx-B1, and Wx-D1). These varieties are expected to be used as raw materials for processed foods with new textures and flavors. [Prior art documents] [Patent documents]

[0007] [Patent Document 1] Japanese Patent Application Laid-Open No. 2013-226079 [Patent Document 2] Japanese Patent Application Laid-Open No. 2016-2044 [Patent Document 3] Patent Publication No. 2021-29128 [Non-patent literature]

[0008] [Non-Patent Document 1] Yamaguchi Isao et al., "Breeding and Characteristics of Waxy Wheat Varieties 'Akebono Mochi' and 'Ibuki Mochi'," Crop Science Research Institute Research Report (February 2003) 3, pp. 21-33. [Non-patent document 2] Ryo Yoshikawa et al., "Breeding of waxy wheat varieties 'Hatsumochi' and 'Mochiotome' and genetic improvement of their characteristics," Tohoku National Agriculture and Food Research Institute Bulletin (2009) Bull. Natl. Agric. Res. Cent. Tohoku Reg. 110, pp. 45-66. Summary of the Invention [Problem to be solved by the invention]

[0009] However, according to research by the present inventors, when wheat flour derived from glutinous rice is used as a raw material for noodles, there is a problem in that it is not possible to obtain noodles with a good texture in terms of hardness, firmness, elasticity, crispness, etc.

[0010] Therefore, an object of the present invention is to provide high-quality noodles using glutinous wheat flour. [Means for solving the problem]

[0011] In order to achieve the above object, the present inventors have conducted extensive research and have completed the present invention.

[0012] That is, in a first aspect, the present invention provides a bun made of an outer layer using glutinous wheat flour and an inner layer using durum wheat flour. of The present invention provides multi-layer noodles, characterized in that a multi-layer structure is formed by the outer layer and the inner layer, with the outer layer forming the surface layer of the noodle and the inner layer forming the core of the noodle.

[0013] In the above multi-layered noodles, it is preferable that the outer layer contains 20 to 100% by mass of the glutinous wheat flour, calculated as the solid content of the starchy raw material, and the inner layer contains 20 to 100% by mass of the durum wheat flour, calculated as the solid content of the starchy raw material.

[0014] In the multi-layered noodles, the mass ratio of the outer layer to the inner layer is preferably 2:1 to 2:3.

[0015] On the other hand, in a second aspect, the present invention provides: an outer layer noodle band forming step of preparing an outer layer dough containing glutinous wheat flour and rolling the dough to form an outer layer noodle band; an inner layer noodle sheet forming step of preparing an inner layer dough containing durum wheat flour and rolling it to form an inner layer noodle sheet; a composite noodle sheet forming step of stacking the outer layer noodle sheets on both sides of the inner layer noodle sheet in the thickness direction and rolling the stacked layers to form a composite noodle sheet; a noodle string forming step of cutting the composite noodle band to form noodle strings; The present invention provides a method for producing multi-layered noodles, which comprises the steps of:

[0016] In the above-mentioned method for producing multi-layered noodles, it is preferable that the amount of water added in the outer layer noodle sheet forming step is 30 to 38 parts by mass per 100 parts by mass of the starchy raw materials in the outer layer dough, and that the amount of water added in the inner layer noodle sheet forming step is 38 to 45 parts by mass per 100 parts by mass of the starchy raw materials in the inner layer dough. [Effects of the Invention]

[0017] According to the present invention, it is possible to provide noodles of improved quality by using glutinous wheat flour. DETAILED DESCRIPTION OF THE INVENTION

[0018] In the multilayer noodles of the present invention, the outer layer that forms the surface layer of the noodle is composed of glutinous wheat flour, and the inner layer that forms the core of the noodle is composed of durum wheat flour. This multilayer structure can impart a unique texture to the noodles. In other words, because the surface layer of the noodles is prepared from a dough that contains glutinous wheat flour, the noodles can be imparted with the unique smoothness and viscosity of the glutinous wheat flour. Furthermore, because the core of the noodles is prepared from a dough that contains durum wheat flour, the noodles can be imparted with texture characteristics such as hardness, firmness, elasticity, and crispness that are lacking in noodles prepared from a dough that contains glutinous wheat flour.

[0019] The waxy wheat flour used in the present invention may be, for example, wheat flour prepared to an average particle size of approximately 30 to 100 μm using waxy wheat, a variety known to have a lower amylose content than non-glutinous wheat. Examples of varieties include Mochihime, Kuwanamochi, Hatsumochi, and Mochiotome. These varieties typically have an amylose content of 0 to 3% by mass. In addition, wild-type amylose synthesis genes (e.g., Wx-A1, Wx-B1, and Wx-D1) may be mutated or deleted in non-glutinous wheat.

[0020] The durum wheat flour used in the present invention is the raw material for semolina flour used in spaghetti and macaroni. DeFor example, wheat flour prepared by milling durum wheat to a particle size of about 30 to 400 μm on average may be used. Examples of varieties include Canadian durum, American durum, Australian durum, Italian durum, Turkish durum, and Mexican durum. These varieties typically have a gluten content of 25 to 45% by mass.

[0021] In the multilayer noodles of the present invention, glutinous wheat flour is used for the outer layer that constitutes the surface layer of the noodle. In order to characterize the outer layer with glutinous wheat flour, the proportion of glutinous wheat flour in the outer layer, calculated as the solid content of the starchy raw material, is preferably 20 to 100 mass%, more preferably 50 to 100 mass%, and even more preferably 80 to 100 mass%. Outside the above range, it may not be possible to impart the unique smoothness and viscosity of glutinous wheat flour to the multilayer noodles.

[0022] In the multi-layered noodles of the present invention, durum wheat flour is used for the inner layer that forms the core of the noodle. In order for the inner layer to be characterized by durum wheat flour, the proportion of durum wheat flour in the inner layer, calculated as the solid content of the starchy raw material, is preferably 20 to 100 mass%, more preferably 40 to 100 mass%, and even more preferably 70 to 100 mass%. If the proportion is outside the above range, it may not be possible to impart to the multi-layered noodles the unique texture characteristics of durum wheat flour, such as hardness and firmness, or elasticity and crispness.

[0023] In the multi-layered noodles of the present invention, in order to balance the effects on the multi-layered noodles of the outer layer made from glutinous wheat flour and the inner layer made from durum wheat flour, the mass ratio of the outer layer to the inner layer is preferably 2:1 to 2:3. If the ratio of the inner layer made from durum wheat flour to the outer layer made from glutinous wheat flour is outside the above range, it may not be possible to impart to the noodles the texture characteristics such as hardness, firmness, elasticity, and crispness that are lacking in noodles prepared from dough containing glutinous wheat flour. Furthermore, if the ratio of the outer layer made from glutinous wheat flour to the inner layer made from durum wheat flour is outside the above range, it may not be possible to impart to the multi-layered noodles the smoothness and viscosity unique to glutinous wheat flour.

[0024] In the multilayer noodles of the present invention, the inner or outer layer may contain other noodle ingredients in addition to the glutinous wheat flour or durum wheat flour described above. Examples include protein ingredients such as kansui (water), salt, soy protein, egg yolk powder, egg white powder, and skim milk powder; fats and oils such as animal and vegetable oils and fats, and powdered oils and fats; dietary fiber; leavening agents; thickeners; emulsifiers; sugars; sweeteners; spices; seasonings; vitamins; minerals; colorings; flavorings; and additives such as dextrin. Alternatively, the multilayer noodles may contain other starchy ingredients in addition to the glutinous wheat flour or durum wheat flour described above, provided that the effects of the present invention are not impaired. Examples include non-glutinous wheat flour, starch, modified starches that have been subjected to acetylation, etherification, crosslinking, oxidation, or other treatments; rice flour, buckwheat flour, rye flour, barley flour, corn flour, and soy flour.

[0025] The multi-layered noodles of the present invention can be prepared, for example, by stacking noodle sheets and rolling them as follows. (1) An outer layer dough containing glutinous wheat flour is prepared and rolled to form an outer layer noodle sheet (outer layer noodle sheet forming step). (2) An inner layer dough containing durum wheat flour is prepared and rolled to form an inner layer noodle sheet (inner layer noodle sheet forming step). (3) The outer layer noodle sheets are arranged on both sides of the inner layer noodle sheet in the thickness direction and laminated, and then rolled to form a composite noodle sheet (composite noodle sheet forming step). (4) The composite noodle band is cut out to form noodle strands (noodle strand forming step)

[0026] In this case, the outer layer dough preferably contains 20 to 100 mass% of glutinous wheat flour, calculated as the solid content of the starch raw material, more preferably 50 to 100 mass%, and even more preferably 80 to 100 mass%. If the content is outside the above range, it may not be possible to impart the unique smoothness and viscosity of glutinous wheat flour to the multi-layer noodles.

[0027] Furthermore, the inner layer dough preferably contains 20 to 100% by mass of durum wheat flour, calculated as the solid content of the starchy raw material, more preferably 40 to 100% by mass, and even more preferably 70 to 100% by mass. If the content is outside the above range, it may not be possible to impart to the multi-layer noodles the unique texture characteristics of durum wheat flour, such as hardness and firmness, or elasticity and crispness.

[0028] Alternatively, it is preferable to laminate an outer layer noodle sheet prepared from an outer layer dough containing glutinous wheat flour and an inner layer noodle sheet prepared from an inner layer dough containing durum wheat flour in a mass ratio of 2:1 to 2:3, and then roll the laminated noodle sheet to form a bonded noodle sheet. If the ratio of the inner layer noodle sheet containing durum wheat flour to the outer layer noodle sheet containing glutinous wheat flour is outside the above range, it may not be possible to impart to the noodles the texture characteristics such as hardness, firmness, elasticity, and crispness that are lacking in noodles prepared from dough containing glutinous wheat flour. Furthermore, if the ratio of the outer layer noodle sheet containing glutinous wheat flour to the inner layer noodle sheet containing durum wheat flour is outside the above range, it may not be possible to impart to the multi-layer noodles the smoothness and viscosity unique to glutinous wheat flour.

[0029] Furthermore, the dough or noodle band for the outer or inner layer described above may contain other noodle ingredients in addition to glutinous wheat flour and durum wheat flour. Examples include protein ingredients such as kansui (water), salt, soy protein, egg yolk powder, egg white powder, and skim milk powder; fats and oils such as animal and vegetable oils and fats, and powdered oils and fats; dietary fiber; leavening agents; thickeners; emulsifiers; sugars; sweeteners; spices; seasonings; vitamins; minerals; colorings; flavorings; and additives such as dextrin. Alternatively, other starchy ingredients other than glutinous wheat flour and durum wheat flour may be contained within a range that does not impair the effects of the present invention. Examples include non-glutinous wheat flour, starch, modified starches that have been subjected to acetylation, etherification, crosslinking, oxidation, or other treatments; rice flour, buckwheat flour, rye flour, barley flour, corn flour, and soy flour.

[0030] Furthermore, the amount of water added to the outer layer or inner layer dough or noodle sheet is preferably 30 to 38 parts by mass per 100 parts by mass of the starchy raw materials in the outer layer dough. Furthermore, the amount of water added is preferably 38 to 45 parts by mass per 100 parts by mass of the starchy raw materials in the inner layer dough. If the amount of water added is outside the above range, it may be difficult to roll the dough using a noodle-making machine.

[0031] Conventional noodle-making methods can be used to prepare the outer and inner layer dough and roll it to form a noodle sheet, or to stack the outer and inner layer noodle sheets together and roll them to form a composite noodle sheet, using, for example, a roll-type noodle machine, a hand-made noodle machine, a manual pasta machine, etc. Furthermore, conventional noodle-making methods can be used to cut the composite noodle sheet into noodle strands, using, for example, a noodle-making roll machine equipped with a noodle-making cutting blade.

[0032] In addition to the preparation method described above, the multi-layer noodles provided by the present invention can also be prepared by, for example, using an extruder with a double nozzle mechanism, placing an outer layer dough on the outside of the double nozzle and an inner layer dough on the inside of the outer layer, and extruding them together so that the outer layer covers the inner layer. Furthermore, an intermediate layer (or dough or noodle sheet therefor) with a different composition from the outer and inner layers may be placed between them. That is, an outer layer made from glutinous wheat flour is placed in the surface layer of the noodle, which affects the texture felt in the mouth when eaten, and an inner layer made from durum wheat flour is placed in the core of the noodle, which affects the texture when the noodle is placed in the mouth and chewed, and these can be balanced to give the multi-layer noodles their unique texture.

[0033] The type of noodles to which the present invention can be applied is not particularly limited, but examples include Chinese noodles, udon, pasta, soba, somen, kishimen, hoto, hiyamugi, yakisoba, pho, reimen, etc. The form of the noodles is also not particularly limited, and examples include fresh noodles, refrigerated noodles, frozen noodles, dried noodles, retort noodles, cooked noodles (refrigerated), instant noodles, snack noodles, LL noodles, etc. [Example]

[0034] The present invention will be explained in more detail below by way of examples, but these examples are not intended to limit the scope of the present invention.

[0035] [Test Example 1] Chinese noodles were prepared by a conventional method. First, various starchy ingredients and an aqueous solution of powdered alkaline water and salt dissolved in water were placed in a noodle mixer according to the formulation shown in Table 1 and mixed for 10 minutes to produce noodle dough. This noodle dough was passed through the rolls of a roll-type noodle machine to produce a coarse noodle sheet, and two of these coarse noodle sheets were then stacked and passed through the rolls to combine them into a single noodle sheet. This noodle sheet was then passed through a noodle rolling machine and gradually rolled to a thickness of 1.5 mm. This was then cut into noodle strands using a No. 20 square blade and cut to the appropriate length to produce Chinese noodles.

[0036] [Table 1]

[0037] A sensory evaluation was conducted by boiling 150 g of the resulting Chinese noodles in hot water for 1 minute, draining the water, and then placing the noodles in a container containing warm soy sauce soup. The sensory evaluation was conducted by 10 panelists, who scored each item of the noodles' smoothness, hardness, elasticity, viscosity, crispness, and flavor according to the following criteria. (Smoothness evaluation criteria) 5 points: Very smooth and extremely good. 4 points: Smooth and good. 3 points: Slightly loose. 2 points: Lacks smoothness or feels slightly slimy. 1 point: The surface is rough or slimy. (Hardness evaluation criteria) 5 points: Firm and extremely good. 4 points: Somewhat firm and good. 3 points: Fairly hard. 2 points: Slightly soft and lacking in firmness. 1 point: Weak and chewy texture. (Evaluation criteria for elasticity) 5 points: Firm and elastic, extremely good. 4 points: Somewhat firm and elastic, good. 3 points: There is a fair amount of elasticity. 2 points: Slightly lacking in elasticity. 1 point: No elasticity. (Viscosity evaluation criteria) 5 points: Firm viscosity, extremely good. 4 points: Slightly firm viscosity, good. 3 points: Fairly viscous. 2 points: Texture is slightly lacking in viscosity. 1 point: Non-viscous and brittle texture. (Evaluation criteria for crispness) 5 points: Moderately crisp and extremely good. 4 points: Crisp and good. 3 points: Fairly crisp. 2 points: Slightly brittle texture. 1 point: Uncrunchable texture. (Flavor evaluation criteria) 5 points: Has the natural flavor of wheat flour and is extremely good. 4 points: Good, with the natural flavor of wheat flour. 3 points: The natural flavor of wheat flour is quite strong. 2 points: Slightly lacking in flavor. 1 point: No flavor.

[0038] Table 2 shows the results obtained for each evaluation item as the average scores (rounded off) of the 10 participants.

[0039] [Table 2]

[0040] As a result, the following became clear: (1) The Chinese noodles of Comparative Example 1, which used glutinous wheat flour, were good in terms of smoothness, viscosity, and flavor, but lacked firmness, elasticity, and a dull texture. (2) The Chinese noodles of Comparative Example 2, which used durum wheat flour, had good noodle hardness, elasticity, crispness, and flavor, but the surface was rough and the texture was brittle with no viscosity. (3) The Chinese noodles of Comparative Example 3, which used strong wheat flour, were generally good in terms of noodle hardness, elasticity, crispness, and flavor, but lacked surface smoothness and had a slightly lacking texture.

[0041] [Test Example 2] Chinese noodles having a multi-layer structure were prepared as follows. First, various starchy ingredients according to the formulations shown in Table 3 and an aqueous solution of powdered alkaline water and salt were placed in a noodle mixer and mixed for 10 minutes to prepare dough for the inner and outer layers.

[0042] Next, each of the noodle doughs for the inner and outer layers was passed through the rolls of a roll-type noodle making machine to form a coarse noodle sheet, and two of these coarse noodle sheets were then stacked and passed through the rolls to combine them into a single noodle sheet, thereby preparing each of the noodle sheets for the inner and outer layers.

[0043] The inner layer noodle band was sandwiched between two outer layer noodle bands and passed through a noodle rolling machine to form a single noodle band. This noodle band was then passed through a noodle rolling machine again to gradually thin it down to a thickness of 1.5 mm. This noodle band was then cut into noodle strands using a No. 20 square blade and cut to an appropriate length to obtain Chinese noodles.

[0044] [Table 3]

[0045] 150 g of the obtained Chinese noodles were boiled in hot water for 1 minute, drained, and then placed in a container containing warm soy sauce soup for a sensory evaluation. The evaluation was performed in the same manner as in Test Example 1.

[0046] Table 4 shows the results obtained for each evaluation item as the average scores (rounded off) of the 10 participants. [Table 4]

[0047] As a result, the following became clear: (1) The Chinese noodles of Example 1, which used durum wheat flour for the inner layer dough and glutinous wheat flour for the outer layer dough, received favorable ratings of at least 4 points in all evaluation categories, including noodle smoothness, hardness, elasticity, viscosity, crispness, and flavor. (2) In the Chinese noodles of Comparative Example 4, in which strong wheat flour was used for the inner layer dough and glutinous wheat flour was used for the outer layer dough, the smoothness, viscosity, crispness, and flavor of the noodles were generally good, but the texture was somewhat soft and somewhat lacking in elasticity. (3) In the Chinese noodles of Comparative Example 5, in which durum wheat flour was used for the inner layer dough and waxy barley flour was used for the outer layer dough, the noodle band used for the outer layer lacked extensibility, and it was not possible to prepare multi-layered noodles. (4) In the Chinese noodles of Comparative Example 6, in which durum wheat flour was used for the inner layer dough and all-purpose flour was used for the outer layer dough, the smoothness, hardness, elasticity, crispness, and flavor of the noodles were generally good, but the texture was somewhat lacking in viscosity. (5) In the Chinese noodles of Comparative Example 7, in which strong wheat flour was used for the inner layer dough and medium wheat flour and processed tapioca starch were used for the outer layer dough, the smoothness and crispness of the noodles were generally good, but the texture was poorly evaluated in terms of hardness, elasticity, and viscosity. In addition, the Chinese noodles were somewhat lacking in the natural flavor inherent to wheat flour.

[0048] [Test Example 3] Chinese noodles with a multilayer structure were prepared using the formulation shown in Table 5 in the same manner as in Test Example 2, and a sensory evaluation was carried out. For comparison, the formulation of Example 1 evaluated in Test Example 2 is also shown in the table.

[0049] [Table 5]

[0050] The results obtained for each evaluation item are shown as the average scores (rounded off) of 10 people in Table 6. For comparison, the table also shows the evaluation results of Example 1 evaluated in Test Example 2.

[0051] [Table 6]

[0052] As a result, the following became clear: (1) In comparison with the Chinese noodles of Example 1, which used durum wheat flour for the inner layer dough and glutinous wheat flour for the outer layer dough, the Chinese noodles of Example 2, in which 80% of the outer layer dough was replaced with all-purpose flour, also received generally favorable evaluations. However, in terms of noodle smoothness and viscosity, the noodles were rated slightly inferior to the Chinese noodles of Example 1. (2) In comparison with the Chinese noodles of Example 1, which used durum wheat flour for the inner layer dough and glutinous wheat flour for the outer layer dough, the Chinese noodles of Example 3, in which 80% of the inner layer dough was replaced with strong wheat flour, also received generally favorable evaluations. However, in terms of noodle hardness and elasticity, the noodles were rated slightly inferior to the Chinese noodles of Example 1. (3) In comparison with the Chinese noodles of Example 1, which used durum wheat flour for the inner layer dough and glutinous wheat flour for the outer layer dough, the Chinese noodles of Example 4, in which 80% of the inner layer dough was replaced with strong wheat flour and 80% of the outer layer dough was replaced with medium-strength wheat flour, also received generally favorable evaluations. However, in terms of noodle hardness and elasticity, the noodles were rated slightly inferior to the Chinese noodles of Example 1. Furthermore, in terms of noodle smoothness and viscosity, the noodles were rated slightly inferior to the Chinese noodles of Example 1.

[0053] [Test Example 4] Chinese noodles with a multi-layer structure were prepared using the formulation shown in Table 7 in the same manner as in Test Example 2, and a sensory evaluation was conducted. However, when preparing the Chinese noodles, the ratio of the outer layer noodle bands sandwiching the inner layer noodle band was adjusted to change the mass ratio of the outer layer to the inner layer to 2:3 or 2:1. For comparison, the table also lists the formulation of Example 1 evaluated in Test Example 2.

[0054] [Table 7]

[0055] Table 8 shows the results obtained for each evaluation item as the average score (rounded off) of 10 people. For comparison, the table also shows the evaluation results of Example 1 evaluated in Test Example 2.

[0056] [Table 8]

[0057] As a result, the following became clear: (1) In comparison with the Chinese noodles of Example 1, which used durum wheat flour for the inner layer dough and glutinous wheat flour for the outer layer dough, the Chinese noodles of Example 5, in which the ratio of the outer layer to the inner layer was reduced to two-thirds, also received generally favorable evaluations. However, in terms of noodle viscosity, the noodles were rated slightly inferior to the Chinese noodles of Example 1. (2) The Chinese noodles of Example 6, which had a dough ratio of the outer layer to the inner layer doubled compared to the Chinese noodles of Example 1, which used durum wheat flour for the inner layer dough and glutinous wheat flour for the outer layer dough, also received generally favorable evaluations. However, the noodles were rated slightly inferior to the Chinese noodles of Example 1 in terms of noodle hardness, elasticity, and crispness.

[0058] [Test Example 5] As shown in Table 9, Chinese noodles with a multilayer structure were prepared in the same manner as in Test Example 2, except that the moisture content of the dough for the inner and outer layers was changed compared to the formulation of Example 1 evaluated in Test Example 2, and the state of the dough after passing through a roll during preparation was evaluated. The Chinese noodles with the formulation of Example 1 evaluated in Test Example 2 were also evaluated in the same manner.

[0059] [Table 9]

[0060] Table 10 summarizes the results obtained.

[0061] [Table 10]

[0062] As a result, the following became clear: (1) In Example 1, the inner and outer layer fabrics stretched appropriately, and the thickness ratio of the outer layer fabric to the inner layer fabric after rolling was appropriate. (2) In Example 7, in which the moisture content of the inner and outer layer dough was reduced compared to Example 1, the dough was slightly harder and less stretchable, but the thickness ratio of the outer layer dough to the inner layer dough after rolling was appropriate. (3) In Example 8, in which the moisture content of the inner and outer layer dough was increased compared to Example 1, the dough was slightly softer and had good stretch, and the thickness ratio between the outer layer dough and the inner layer dough after rolling was also appropriate.

[0063] [Test Example 6] Udon noodles were prepared by a conventional method. First, various starchy ingredients and an aqueous solution of salt were placed in a noodle mixer according to the formulation shown in Table 11 and mixed for 10 minutes to produce noodle dough. This noodle dough was passed through the rolls of a roll-type noodle machine to produce a coarse noodle sheet, and two of these coarse noodle sheets were then stacked and passed through the rolls to combine them into a single noodle sheet. This noodle sheet was then passed through a noodle rolling machine and gradually rolled to a thickness of 2.4 mm. This was then cut into noodle strands using a No. 12 square blade and cut to the appropriate length to produce udon noodles.

[0064] [Table 11]

[0065] 150 g of the resulting udon noodles were boiled in hot water for 10 minutes, drained, then rinsed in tap water for 30 seconds to drain thoroughly, then placed in a container, dipped in noodle soup, and tasted for a sensory evaluation. The sensory evaluation was conducted by 10 panelists, who scored each item of the noodles' smoothness, hardness, elasticity, viscosity, crispness, and flavor according to the following criteria. (Smoothness evaluation criteria) 5 points: Very smooth and extremely good. 4 points: Smooth and good. 3 points: Slightly loose. 2 points: Lacks smoothness or feels slightly slimy. 1 point: The surface is rough or slimy. (Hardness evaluation criteria) 5 points: Firm and extremely good. 4 points: Somewhat firm and good. 3 points: Fairly hard. 2 points: Slightly soft and lacking in firmness. 1 point: Weak and chewy texture. (Evaluation criteria for elasticity) 5 points: Firm and elastic, extremely good. 4 points: Somewhat firm and elastic, good. 3 points: There is a fair amount of elasticity. 2 points: Slightly lacking in elasticity. 1 point: No elasticity. (Viscosity evaluation criteria) 5 points: Firm viscosity, extremely good. 4 points: Slightly firm viscosity, good. 3 points: Fairly viscous. 2 points: Texture is slightly lacking in viscosity. 1 point: Non-viscous and brittle texture. (Evaluation criteria for crispness) 5 points: Moderately crisp and extremely good. 4 points: Crisp and good. 3 points: Fairly crisp. 2 points: Slightly brittle texture. 1 point: Uncrunchable texture. (Flavor evaluation criteria) 5 points: Has the natural flavor of wheat flour and is extremely good. 4 points: Good, with the natural flavor of wheat flour. 3 points: The natural flavor of wheat flour is quite strong. 2 points: Slightly lacking in flavor. 1 point: No flavor.

[0066] Table 12 shows the results obtained for each evaluation item as the average score (rounded off) of the 10 people.

[0067] [Table 12]

[0068] As a result, the following became clear: (1) In the udon of Comparative Example 8, which used glutinous wheat flour, the noodles had good smoothness, viscosity, and flavor, but lacked firmness, elasticity, and a dull texture. (2) In the udon of Comparative Example 9, which used durum wheat flour, the noodles had good hardness, elasticity, crispness, and flavor, but the surface was rough and the texture was brittle and lacked viscosity. (3) In the udon of Comparative Example 10, which used strong wheat flour, the hardness, elasticity, crispness, and flavor of the noodles were generally good, but the surface was not smooth and the texture was somewhat lacking in viscosity.

[0069] [Test Example 7] Multi-layered udon noodles were prepared as follows. First, various starchy ingredients according to the formulations shown in Table 13 and an aqueous solution of salt were placed in a noodle mixer and mixed for 10 minutes to prepare dough for the inner and outer layers.

[0070] Next, each of the noodle doughs for the inner and outer layers was passed through the rolls of a roll-type noodle making machine to form a coarse noodle sheet, and two of these coarse noodle sheets were then stacked and passed through the rolls to combine them into a single noodle sheet, thereby preparing each of the noodle sheets for the inner and outer layers.

[0071] The inner layer noodle band was sandwiched between two outer layer noodle bands and passed through a noodle rolling machine to form a single noodle band. This noodle band was then passed through a noodle rolling machine again to gradually thin it down to a thickness of 2.4 mm. This was then cut into noodle strands using a No. 12 square blade and cut to an appropriate length to obtain udon noodles.

[0072] [Table 13]

[0073] 150 g of the resulting udon was boiled in hot water for 10 minutes, drained, then rinsed in tap water for 30 seconds to drain thoroughly, placed in a container, and dipped in noodle soup for tasting, for sensory evaluation. The evaluation was performed in the same manner as in Test Example 6.

[0074] Table 14 shows the results obtained for each evaluation item as the average score (rounded off) of the 10 people.

[0075] [Table 14]

[0076] As a result, the following became clear: (1) The udon noodles of Example 9, which used durum wheat flour for the inner layer dough and glutinous wheat flour for the outer layer dough, received favorable ratings of at least 4 points in all evaluation categories of noodle smoothness, hardness, elasticity, viscosity, crispness, and flavor. (2) In the udon of Comparative Example 11, in which strong wheat flour was used for the inner layer dough and glutinous wheat flour was used for the outer layer dough, the smoothness of the noodles was , sticky Although the texture, crispness, and flavor were generally good, the hardness was a little soft and lacked elasticity. (3) In the udon of Comparative Example 12, in which durum wheat flour was used for the inner layer dough and glutinous barley flour was used for the outer layer dough, the noodle band used for the outer layer lacked extensibility, and it was not possible to prepare multi-layered noodles. (4) In the udon of Comparative Example 13, in which durum wheat flour was used for the inner layer dough and all-purpose flour was used for the outer layer dough, the smoothness, hardness, elasticity, crispness, and flavor of the noodles were generally good, but the texture was somewhat lacking in viscosity. (5) In the udon of Comparative Example 14, in which strong wheat flour was used for the inner layer dough and a combination of medium-strength wheat flour and processed tapioca starch was used for the outer layer dough, the smoothness, elasticity, viscosity, and crispness of the noodles were generally good, but the udon was somewhat lacking in flavor. In addition, the texture was somewhat soft and lacked firmness.

[0077] [Test Example 8] Udon noodles having a multilayer structure were prepared using the formulation shown in Table 15 in the same manner as in Test Example 7, and a sensory evaluation was carried out. For comparison, the formulation of Example 9 evaluated in Test Example 7 is also shown in the table.

[0078] [Table 15]

[0079] Table 16 shows the results obtained for each evaluation item as the average score (rounded off) of 10 people. For comparison, the table also shows the evaluation results of Example 9 evaluated in Test Example 7.

[0080] [Table 16]

[0081] As a result, the following became clear: (1) In comparison with the udon noodles of Example 9, which used durum wheat flour for the inner layer dough and glutinous wheat flour for the outer layer dough, the udon noodles of Example 10, in which 80% of the outer layer dough was replaced with medium-strength wheat flour, also received generally favorable reviews. However, in terms of noodle smoothness and stickiness, the udon noodles of Example 10 were rated slightly inferior to those of Example 9. (2) In comparison with the udon noodles of Example 9, which used durum wheat flour for the inner layer dough and glutinous wheat flour for the outer layer dough, the udon noodles of Example 11, in which 80% of the inner layer dough was replaced with strong wheat flour, also received generally favorable reviews. However, in terms of noodle hardness and elasticity, the udon noodles of Example 11 were rated slightly inferior to those of Example 9. (3) In comparison with the udon noodles of Example 9, which used durum wheat flour for the inner layer dough and glutinous wheat flour for the outer layer dough, the udon noodles of Example 12, in which 80% of the inner layer dough was replaced with strong wheat flour and 80% of the outer layer dough was replaced with medium-strength wheat flour, also received generally favorable reviews. However, in terms of noodle hardness and elasticity, the udon noodles received a rating slightly inferior to those of Example 9. Furthermore, in terms of noodle smoothness and viscosity, the udon noodles received a rating slightly inferior to those of Example 9.

[0082] [Test Example 9] Udon noodles with a multi-layer structure were prepared using the formulation shown in Table 17 in the same manner as in Test Example 7, and a sensory evaluation was conducted. However, when preparing the udon, the ratio of the outer layer noodle sheets sandwiching the inner layer noodle sheet was adjusted so that the mass ratio of the outer layer to the inner layer was changed to 2:3 or 2:1. For comparison, the table also lists the formulation of Example 9 evaluated in Test Example 7.

[0083] [Table 17]

[0084] Table 18 shows the results obtained for each evaluation item as the average score (rounded off) of 10 people. For comparison, the table also shows the evaluation results of Example 9 evaluated in Test Example 7.

[0085] [Table 18]

[0086] As a result, the following became clear: (1) In comparison with the udon noodles of Example 9, which used durum wheat flour for the inner layer dough and glutinous wheat flour for the outer layer dough, the udon noodles of Example 13, in which the ratio of the outer layer to the inner layer was reduced to two-thirds, also received generally favorable reviews. However, in terms of noodle viscosity, the udon noodles of Example 13 were rated slightly inferior to those of Example 9. (2) In comparison with the udon noodles of Example 9, which used durum wheat flour for the inner layer dough and glutinous wheat flour for the outer layer dough, the udon noodles of Example 14, which had twice the ratio of outer layer dough to inner layer dough, also received generally favorable reviews. However, in terms of noodle hardness, elasticity, and crispness, the udon noodles of Example 14 were rated slightly inferior to those of Example 9.

[0087] [Test Example 10] As shown in Table 19, udon noodles with a multilayer structure were prepared in the same manner as in Test Example 7, except that the moisture content of the dough for the inner and outer layers was changed compared to the formulation of Example 9 evaluated in Test Example 7, and the state of the dough after passing through a roll during preparation was evaluated. The udon noodles with the formulation of Example 9 evaluated in Test Example 7 were also evaluated in the same manner.

[0088] [Table 19]

[0089] Table 20 summarizes the results obtained.

[0090] [Table 20]

[0091] As a result, the following became clear: (1) In Example 9, the inner and outer layer fabrics stretched appropriately, and the thickness ratio of the outer layer fabric to the inner layer fabric after rolling was appropriate. (2) In Example 15, in which the moisture content of the inner and outer layer dough was reduced compared to Example 9, the dough was slightly harder and less stretchable, but the thickness ratio of the outer layer dough to the inner layer dough after rolling was appropriate. (3) In Example 16, in which the moisture content of the inner and outer layer dough was increased compared to Example 9, the dough was slightly softer and more stretchy, and the thickness ratio between the outer layer dough and the inner layer dough after rolling was also appropriate.

Claims

1. This multi-layer noodle comprises an outer layer made of glutinous wheat flour and an inner layer made of durum wheat flour, and is characterized in that the outer layer and inner layer form a multi-layer structure such that the outer layer forms the surface layer of the noodle and the inner layer forms the core of the noodle.

2. The multi-layer noodle according to claim 1, wherein the outer layer contains 20 to 100% by mass of the glutinous wheat flour, calculated as the solid content of the starch raw material, and the inner layer contains 20 to 100% by mass of the durum wheat flour, calculated as the solid content of the starch raw material.

3. 3. The multilayer noodle according to claim 1, wherein the mass ratio of the outer layer to the inner layer is 2:1 to 2:

3.

4. an outer layer noodle band forming step of preparing an outer layer dough containing glutinous wheat flour and rolling the dough to form an outer layer noodle band; an inner layer noodle sheet forming step of preparing an inner layer dough containing durum wheat flour and rolling it to form an inner layer noodle sheet; a composite noodle sheet forming step of arranging the outer layer noodle sheet on both sides of the inner layer noodle sheet in the thickness direction, and laminating the laminated sheet, and rolling the laminated sheet to form a composite noodle sheet; a noodle string forming step of cutting the composite noodle band to form noodle strings; A method for producing multilayer noodles, comprising:

5. 5. The method for producing multi-layer noodles according to claim 4, wherein the amount of water added in the outer layer noodle sheet forming step is 30 to 38 parts by mass per 100 parts by mass of the starchy raw material in the outer layer dough, and the amount of water added in the inner layer noodle sheet forming step is 38 to 45 parts by mass per 100 parts by mass of the starchy raw material in the inner layer dough.

Images